[Bourbon Chicken is a flavorful chicken dish named for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants. The various recipes includes soy sauce, brown sugar, ginger, and bourbon in the base, and the chicken is marinated in this sauce.]

Yesterday we cooked with red wine, today we’ll use bourbon. This is a superb chicken recipe from Food.com!

Photo from Food.com, by: Caroline Cooks

Bourbon Chicken

Ingredients

olive oil

4 chicken breasts, chopped into chunks

1 red pepper, sliced thinly (about 200g)

1 carrot, cut into sticks

0.55 lbs. broccoli florets

2 green onions, sliced thinly

3 garlic cloves, crushed

1 teaspoon ginger, grated

1/2-1 teaspoon red pepper flakes (add to your personal taste.)

1/3 cup apple juice (just over a 1/4 cup)

1/2 cup bourbon (when I use bourbon for cooking, just as when I use wine, I prefer a quality bourbon, something I would normally like to drink, like Blanton’s or Maker’s Mark)

1/2 cup water

1/3 cup soy sauce

1/2 cup brown sugar

2 tablespoons ketchup

1 tablespoon rice vinegar

1 tablespoon cornflour

Directions

Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.

Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.

This past Tuesday I attended Kosher Wine Society‘s event at the Roger Smith Hotel, on Lexington Avenue, in Manhattan. Aron Ritter, the Society’s president and founder celebrated his 30th birthday, this event was held in the Solarium, a roof balcony. The view was nice, the potables more than memorable.

Aron Ritter, the birthday boy

The event featured some rare but superb scotches, great bourbons and – for the smokers – some good cigars.

Superb selections!

I started with the Usquaebach [pronounced whisk-ay-bay] ‘Premium Blend’ Flagon. It consists of an 85% single malt blend and 15% grain whiskey. With a fruity nose carrying a vanilla sweetness, it runs to a grassy, herbal freshness. The very smooth rich palate is balanced with ample spiciness. The sweet character lingers on in the finish with Caribbean spices. Unusual in character and richness, definitely the best I ever tasted!

I followed with Usquaebach15YO Pure Malt. Very nice, very smooth!

A partial view of the crowd

After some photo shooting and pleasant conversation I had some Glenmorangie10 year old. It’s long been my favorite, it has an enigmatic aroma, delicate but very noticeable, sweet but with a strong hint of dryness, young yet oaky. On the palate it combines an oaky taste, a complex toastiness to the barley, with the lightest hint of smoke. I find it uncompromising from the first sniff to the last sip. Why else would it have been my favorite?

After some more photography and comparing notes on the scotches I went back for the bourbons. I always liked Blanton’sSingle Barrel, it won a Siver Medal at the 2008 SAN FRANCISCO WORLD SPIRITS COMPETITION. The taste has a masterful start with powerful dry vanilla notes in perfect harmony with hints of honey and strong caramel. The long, creamy caramel holds the fort until some late soft peppers arrive to spice things up. Smooth, superb selection!

I ended the evening with the Eagle Rare10 Year Old, Single Barrel, Kentucky Straight Bourbon. Honey-colored with aromas of toasted wheat bread and hints of tobacco, opening up to almond butter, melon and lanolin. On the palate it is oily and toasty with flavors of cereal grains and oak. The finish is long and sweet with a little spice.